1 tablespoon cacao powder (preferably Dutch processed cacao and unsweetened)
2 teaspoons instant espresso coffee
200 gram chocolate chips
Put the butter in a small saucepan and brown the butter. It will bubble and splatter so be careful. Keep the pan moving or keep stirring. When it starts foaming it's almost done, stir the pan to see how brown it is. You will smell a delicious nutty butter flavour. This takes about 5 minutes.
Let the butter cool in the pan for about 10 minutes.
Weigh the butter by pouring it in a bowl on a weighing scale. Add water until you reach the 110 grams again (usually around 1 tablespoon)
Cover the bowl and let cool in the fridge for about 15-30 min.
After 15-30 min: Preheat the oven to 180 degrees Celsius
Beat the butter and sugars in a stand mixer until light and fluffy (about 3 minutes)
Add vanilla extract and egg
Sift flour, baking soda, coffee, cacao powder and salt in a separate bowl
Add this to the butter mixture, and on a low speed, mix these ingredients together until a cookie dough forms.
Fold in the chocolate chips
Let the cookie dough harden/rest in the fridge for about an hour (or longer).
I use a scale to weigh the cookie dough per cookie; 45-50 gram per cookie.
Roll them into little balls and place them on a baking sheet lined with baking paper. About 6 per baking sheet.
Bake the cookies for 11 to 12 minutes in the preheated oven.
Leave the cookies to cool a bit on the baking sheet before transferring them to a wired rack to cook completely... if you can wait that long.
The cacao powder and instant espresso coffee are optional. I added them to give the cookies a more intense chocolate flavour. This recipe makes about 16 cookies (50 gram cookie dough per cookie)
‘Speculaasbrokken‘ are another Dutch cookie that I love, the taste is SO addictive. It is baked as one big slab and you break it up in big crunchy chunks afterwards. They are basically a thick version of the speculaas cookies. The ‘speculaas’ spices are a mixture of ground cinnamon, nutmeg, coriander, cloves, white pepper, ginger, cardamom and aniseed.
These delicious buttery cookies are called ‘Sprits koekjes‘ or ‘Spritz cookies’. A Dutch cookie that people have been making and eating since the 16th century (according to Wikipedia). You use a piping bag to pipe the cookies on to the baking sheet. You can pipe them in any shape, like I did today. I made some Christmas trees because it’s December. The cookies are super tasty and easy to make. Perfect cookie to go with your tea or coffee.
Macadamia Lace Cookies or ‘Kletskoppen‘ are popular cookies in the Netherlands. They go perfect with your cup of tea or coffee but also with some ice cream. It’s a delicious crispy and sweet cookie. Usually made with almonds or peanuts but today I made them with macadamia nuts.
Here in New Zealand you can buy ‘Griffins Macaroon Chocolate Biscuits. A rich coconut macaroon coated in delicious creamy milk chocolate. They are really delicious so I thought to give it a try and make them myself. I found a recipe for coconut shortbread biscuits and got baking. These biscuits are not the same but it’s close. Perhaps even better!